Functional properties and sensory testing of whey protein concentrate sweetened with rebaudioside A
Keywords:
Diabetes Mellitus, Rebaudioside A, Whey protein concentrateAbstract
Objective
To develop a natural dietary product with functional benefits for diabetic patients. Whey protein concentrate
was obtained through the separation membrane processes and sweetened with rebaudioside A. This product
was submitted to sensory testing in humans and used to evaluate possible functional properties in male Wistar
rats models with diabetes Mellitus induced by streptozotocin.
Methods
Two concentrates were produced. Only the second showed protein content of 74.3 and 17.3% of lactose was
used as supplementation in induced diabetic rats. This concentrate was obtained from the concentration by
reverse osmosis system (180 k Daltons), followed by nanofiltration in a 500 k Daltons membrane and spray
drying at 5.0% solution of the first concentrate developed. The concentrate was sweetened with rebaudioside
A (rebaudioside A 26 mg/100 g concentrate). All procedures were performed at the Center for Studies in
Natural Products, at the Universidade Estadual de Maringá. Three experimental groups were established (n=6):two groups of diabetic animals, one control group and one supplemented group; and a control group of
normal mice (non-diabetic). The supplemented group received concentrates sweetened with rebaudioside A in
a dose of 100 mg/kg bw/day by an esophageal tube for 35 days. Fasting, the fed state and body weight were
assessed weekly for all groups. At the end of the supplementation period, the following were analyzed: plasma
parameters of glucose, total cholesterol, triglycerides and fructosamine; the serum levels of aspartate
aminotransferase and alanine aminotransferase, water and food intake. Organs and tissues were removed and
weighed to assess mass and anatomical changes.
Results
The product presented 74% of proteins and 17% of lactose and showed satisfactory sensory testing by the
addition of 26 mg of rebaudioside A/100 g concentrate. Supplementation of the product reduced hyperglycemia,
plasma fructosamine levels, triglycerides and total cholesterol, and improved body weight gain of streptozotocininduced diabetic rats.
Conclusion
Whey protein concentrate with substantial content of protein (above 70%) and low lactose was obtained
through the membrane separation processes. The addition of rebaudioside A at the concentration of 26 mg/100 g
rebaudioside A proved to be as sweet as sucralose with satisfactory sensory testing, which indicates that this is
a non-caloric natural sweetener that can replace artificial sweeteners. The product (whey protein concentrate
sweetened with rebaudioside A) presented important functional properties and reduced the metabolic disorders
caused by the syndrome.
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Copyright (c) 2023 Paula Gimenez MILANI, Antonio Sérgio DACOME, Cândyce Camile Fortuna NALESSO, Cássia Almeida FIORENTI, Cecília Edna Mareze da COSTA, Silvio Claudio da COSTA
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